Preparation time is 15minutes
Cook time is 8minutes
Total time is 23minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 15grams butter, melted
- 4 sheets filo pastry, each about 25 cm square
- 1/2 cup double cream
- 1tablespoons soft light brown sugar
- 2 peaches, peeled, halved, stoned and diced
- 50grams raspberries
- 1tablespoons icing sugar (for dusting)
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
3.4grams
Fat
15.4grams
Carbs
27.5grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Brush 4 deep muffin tins with the melted butter. Cut a sheet of filo pastry in half, then across into 4 equal-sized squares. Use these filo squares to line 1 muffin tin, arranging at slightly different angles, pressing down well and tucking the pastry into the tin neatly. Repeat with the remaining pastry to line the other muffin tins.
Step 2 of 3
Bake the filo pastry tartlets in a preheated oven, 190°C, Gas Mark 5, for 8-10 minutes or until golden. Carefully remove the tartlet cases from the tins and leave to cool on a wire rack.
Step 3 of 3
Whip the cream and brown sugar lightly in a bowl, until it holds its shape. Spoon into the tartlet cases and top with the peaches and raspberries. Dust with icing sugar. Serve immediately.
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